Skewered Grilled Chicken
chicken thighs: without bone and skin
Japanese leek (negi*), leek or green onion
soya sauce
Mirin* or Sake*
honey or maple syrup
sugar
small wooden spears
* May not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of Mirin and water and heat it up until it's homogenous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce and let it stand for a while. Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick. Grill them, or use the oven at 200 degrees Celsius. You may want to wrap the wooden sticks with aluminum foil; otherwise, they may burn.
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